Chickpea & Cashew Mayonnaise Picnic Rolls
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Chickpea & Cashew Mayonnaise Picnic Rolls
Recipe By Courtney Roulston
Ingredients
1 loaf Coles Turkish pide bread
2 Lebanese cucumber, sliced into thin ribbons with a peeler
1 cup Coles red cabbage, finely shredded
8 Coles butter lettuce leaves, washed, dried
1 cup alfalfa sprouts
Chickpea Filling
2 x 400 g Coles can chickpeas, drained & smashed with the back of a fork
½ cup sunflower seeds, toasted, crushed
½ red onion, finely diced
½ cup celery, finely diced
sea salt and black pepper to taste
2 tsp capers, washed, chopped
2 tsp dill, chopped
2 tsp lemon zest
Cashew Mayonnaise
¾ cup raw cashews, soaked in 1 cup boiling water for 15 minutes
2 tsp apple cider vinegar
1 tsp Coles dijon mustard
½ tsp garlic powder
1 tsp maple syrup
Method
Place all the chickpea filling ingredients into a bowl and mix well to combine. Crush roughly using a fork – this will take a few minutes.
Place all the cashew mayonnaise ingredients (including the soaking water) into the jug of a high-speed blender, season with salt and blitz until smooth and creamy.
Place 4 tablespoons of cashew mayonnaise into the chickpea mixture and mix well.
Split the pide loaf down the middle horizontally. Place the lettuce into the bread then spoon on the chickpea mixture on one side of the bread. Layer up the cucumber, red cabbage and sprouts on to the filling. Spread the remaining cashew mixture onto the other side of the bread. Slice into 4 portions and serve.
